We found a recipe online for homemade sriracha hot sauce. 3lbs red jalapeños 1 cup brown sugar ⅛ cup salt Everything was blended together, then s
It happens to me quite often that I make small batches of bread/pizza/focaccia dough that need to spend several hours in the fridge or at room temperature in a
The other day I took out a cubed pineapple from the fridge, and when I tasted it it tasted like it started to go "bad." But it actually tasted pretty good and I
I made a pizza dough and put it in the fridge until tomorrow. 100% wheat flour, 68% water, 3% salt, 0.3% yeast. I don't remember where I got the recipe, I kind
I got this (dutch) recipe on Twitter a few months back. Translated it's called: apple with bubbles. I made it, and it was nice, simple process, and produced a n
I want to make my fermented water kefir drink more fizzy. I used to following recipe 1st Fermentation 24h 78g sugar 237ml hot water 1.2 l room temp filtere
TL;DR - How do I go about to identify the microbiological processes in a wild ferment? Background I have a recipe for rose hip wine based on wild (spontaneous)
I've been baking Asian style sweet bread rolls using the Tangzhong method with success. However recipe calls for quite a bit of sugar (60g for 2.5 cups of flour
I have made my same recipe (74% hydration) of sourdough by both the stretch and fold and the Kitchenaid mixer method. I get a denser, lower volume loaf when I u
I love this jar for making sauerkraut. Its mouth is as wide as the jar which makes stomping sauerkraut much easier than Ball/Kerr jars. Its glass is thicker
I am trying to figure out if there is a way to abstract out heat in the Lacto fermentation equation. In fact, I am not even sure if heat is part of the equation
From a few weeks I've been trying to make sourdough. The most successful recipe for me and for the time I have I found is Easy Sourdough Bread Recipe using a st
My understanding is that pickling destroys Vitamin C. However, apparently Sauerkraut is very rich in Vitamin C and is used by the German Navy to offset scurvy.
I made pizza dough (flour, olive oil, 1 tsp salt, 7g instant yeast and cold water) last night but never got around to using it. It is still sitting covered in t
I haven't been able to find any information on this online. Kombucha recipes always suggest to either get a bit of the starter from someone else who makes kombu
I'm wondering if we can use Yakult as a yogurt starter to obtain drinkable yogurt?
For non-fermented foods, I feel like it's obvious that they shouldn't be consumed if they're causing the package they're stored in to expand, even if they're st
A couple weeks ago I tried making a danish rye bread using Magnus Nilsson's recipe from "The Nordic Cook Book." The recipe basically calls for a preferment of r
Is sour milk, soured milk, and milk that has gone sour, all the exact same thing? Related to this question: Is buttermilk another term for sour milk or some par
So I massaged the cabbage heavily with salt to get the brine water going, but then it got REALLY bubbly... it looked like I washed everything with soap! Is this